Lightened Up Banana Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. , In a small bowl, whisk glaze ingredients; drizzle over loaves. Cool 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• In large bowl, beat the cream cheese, butter and sugar until well blended.
• Add eggs, one at a time, beating well after each addition.
• Beat in bananas and vanilla.
• Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened.
• Fold in 1/2 cup pecans.
• Transfer to two 8-inch x 4-inch loaf pans, coated with nonstick cooking spray.
• Sprinkle with remaining pecans.
• Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine both types of flour, Splenda, baking powder, salt, and cinnamon (in other words, all dry ing redients).
• In a separate bowl, mix together the mashed bananas, egg substitute, applesauce, and vanilla extract (all the wet ingredients).
• Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a large loaf pan (about 9" X 5") sprayed with nonstick spray.
• Bake for about 50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool slightly, and then cut into 8 slices.
• If you like, spritz with some spray butter or spread on some Cool Whip Free.
• This make 8 thick slices!

Steps:

• Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.